8 chicken supremes volaille Recipes

chicken breasts , un-split and boneless (about 2 1/2 lb), salt & freshly ground black pepper, butter, divided, shallot, minced, dry white wine, chicken broth, fresh parsley, fresh spinach, flour, heavy cream, egg yolk, lightly beaten, gruyere cheese or 2 tbsp parmesan cheese, grated, water, nutmeg

chicken breasts, boneless and skinless, ham, cooked, swiss cheese, egg , lighlt beaten, salt, pepper, salt, butter, flour, mushroom, quartered, shallot, finely chopped, dry white wine, tomato, peeled, seeded, and diced, heavy cream

boneless skinless chicken breasts (supremes), lemon juice, salt, white pepper, butter, minced shallots or 1 tbsp green onion, sliced fresh mushrooms, salt, white stock or 1/4 cup brown stock, port wine or 1/4 cup madeira wine or 1/4 cup dry white vermouth, whipping cream, salt and pepper, freshly minced parsley

whole boneless skinless chicken breasts, sliced boiled ham, sliced swiss cheese, flour, butter, vegetable oil, mushroom, sliced (about 1 cup), chopped shallot, tomatoes, peeled and chopped, dry white wine, heavy cream, light cream, salt, fresh ground pepper, chopped parsley

bone-in chicken breasts with skin (6 oz each), salt and freshly ground pepper, olive oil, carrot, chopped, chopped onions, brown veal stock, sliced button mushrooms, shallots, minced, cognac, dry white wine, chopped fresh tarragon

whole boneless skinless chicken breasts , about 1 1/4 lb, egg, salt & freshly ground black pepper, peanut oil or 1 tsp vegetable oil or 1 tsp corn oil, fine homemade breadcrumbs (see technique), flour, butter , preferably clarified, prosciutto, cheese , preferably gruyere or 4 slices fontina